Lamb Cannon and Mache Lettuce Salad with an Anchovy Dressing
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Feeds 2 - 3 people 
Prep time 10m
Cook time 30m
Description
This tender and lean cut of lamb works so well in spring salads. Cook it until just pink in the centre and carve into soft slices. The anchovy is more of a savoury presence in the dressing than a bold fishy flavour, but feel free to adjust the quantity to your liking. We think the soft lamb’s lettuce and crisp chicory make a stunning contrast in this filling salad.
- 1 cannon (approx 250g) lamb
- 1 sprig rosemary
- Zest of half a lemon, in strips
- 150g lamb’s lettuce
- 2 red chicory, leaves separated
- 100g green beans
- 6 anchovy fillets
- 3 tablespoons lemon juice
- 1 clove garlic
- 6 tablespoons olive oil
- Preheat the oven to 200C.
- Heat an oven proof frying pan or skillet and add a splash of oil. Season the lamb filets with salt and sear all over until golden brown.
- Transfer to the oven and cook for around 7-8 minutes.
- Remove and allow to rest.
- Cook the beans in boiling salted water for a few minutes, then drain and refresh under cold water.
- Mush the anchovies and garlic to a paste in a pestle and mortar. Add them to a clean jar or bowl with the lemon juice, olive oil and some pepper, and whisk or shake to combine.
- Combine the lamb’s lettuce, chicory and beans in a bowl, and pour in some of the dressing to coat.
- Divide between plates or serve on a platter, topping with the sliced lamb and more of the dressing.
